Egg Substitutes in Baking | How to replace Eggs in Baking

>>  Sunday, April 19, 2015

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Being a vegetarian, I don't eat eggs, not even in my bakes. Though I have been baking for over years and my initial baking was always with eggs, after blogging, I realized about substituting eggs with other options.

I have been baking successfully with other Egg Substitutes, some vegan, some with dairy. While I am not a Vegan, and enjoy my dairy inclusion, I felt including the Vegan options to Substitute egg was also a good option.

My journey in replacing eggs have been mostly in baking cakes. I haven't really looked into the options of making egg based dishes into eggless ones. The scope of this post is also not to cover that area.

I have been baking eggless for nearly six years now and have used quite a number of options. 


Since for the Mega BM themed on Baking, I selected a week to just showcase different options, I thought I would document all that I have read on this topic till now and how 

I have used it in my baking. The information has been collected over years both from online and offline resources. I would like to thank all those who have shared their knowledge so generous. 

I have listed the options that I have used and plan to use. I will be updating those yet to try with details I post later.

Eggs play three important roles in a bake. It can be used for Leavening, Binding or for Moisture

Let's start by saying that it's easy to replace 1 or 2 eggs in a recipe. More than that it becomes pretty difficult to get the desired texture and taste of the original baked dish with eggs. 

This also depends on the quantity of the cake that's baked. I have personally never baked beyond 2 cups. So replacing eggs for 2 cups is pretty easy. I remember a sponge cake that I remember my neighbour used to bake with 6 eggs. I used to be the person who helped in beating the eggs to peak! The only thing I remember from that cake was the eggy smell. I have successfully replicated the same Vanilla Sponge Cake with Eggless options.

When an egg is used for Leavening, it plays the role of fermentation. Basically this is used to give rise for the baked dish. Leavening agents are needed in cakes, cookies, muffins and breads to rise the dough. If the recipe calls for three or more, eggs, it becomes very difficult to replace the eggs. 

Some of the replacement I have used are: 

1. Cider Vinegar: This is the best replacement I have used successfully. I use apple cider Vinegar. Mix 1 tbsp apple cider vinegar with 1 tsp baking soda. Microwave Chocolate Cake with Apple Cider VinegarEggless Vanilla Sponge Cake Squares 

2. Carbonated Water : This works best when you are using condensed milk and want to give air and rise to the cake. I use varyingly about 1/4 cup for every egg. Eggless Black Forest Chocolate Cake

3. Coconut Milk: For Vegan cakes, replace 1/4 cup thick coconut milk with 1 tsp baking powder. Will be posted shortly.

4. Oil - With 1 tsp baking powder mix 1/3 cup oil. I always use olive oil because of Olive Oil's emulsification nature.

5. Flax Seeds: Mix 1 tbsp of ground flax seeds with 3 tbsp water. I also add 1/4 tsp baking powder. Eggless Banana Chocolate Chip Mini Muffin with Flax SeedEggless Dark Chocolate Cake with Almond Flakes 

If the Eggs are used as Binding, where the recipe does not have flour, breadcrumbs, the eggs are used as binding and it becomes very tough to replace. In such recipes, tofu should work to some extent. However I have not personally made it. However there are few other replacement that you can use. 

6. Banana: Use 1/2 a medium banana, mashed. Eggless Banana Cake

7. Cornstarch: Mix 2 tablespoons cornstarch and 3 tablespoons water. 

8.. Nut butter. Use 3 tbsp butter

If the eggs are used for moisture, its easy to replace with fruit or vegetable puree, as long as the puree doesn't clash with your dish taste.

9. Fruit puree: Puree 1/4 cup cooked fruit. Options include apples, pears, oranges, and prunes. Chocolate Brownie with Apple sauce

10. Vegetable puree: Puree 1/4 cup cooked or canned pumpkin, sweet potato, potatoes, or beets, bottle gourd, carrot. Vegetable purees work best in dishes that will cover the flavor, like chocolate or spice cake.
Eggless Dark Chocolate Beet Bundt Cake

11. Tofu: Use 1/4 cup silken tofu.

12. Chia: Mix 1 tablespoon ground chia seed and 1/3 cup water and let sit for 15 minutes. (As with flax seed, you can add 1/4 teaspoon baking powder to this mixture to allow for leavening). I am yet to try this, will update once I get the exact recipe. Source: 

13. Commercial Ener-G - One Egg = 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water.
Eggless Chocolate Chip Cookies with Ener-G Egg Replacer

13. Buttermilk/Yogurt:- This is good in some cakes, bars, muffins and quick breads. Yogurt would need to be used with baking powder to avoid a dense bake. 

For 1 egg, use the below
1/4 cup yogurt can be substituted for every egg
If you want to make buttermilk from milk, then for 1 cup milk add 1 tbspn lemon juice or white vinegar
Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.

With all the above, use 1/4 or 1/2 Baking soda to give rise.  Eggless Vanilla Cake with Chocolate Chip

Some of the sites referred are from here, here and here. Eggless Baking Book.


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Roasted Garlic Twisted Pizza Sticks

>>  Saturday, April 18, 2015

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We come to the final day of week three and I have saved the best for the last! Today's savory bake are these addictive, super delicious Pizza Sticks. If you have been regular here, you must know I love pizzas! And it's no wonder my kids love it too. Infact the whole family loved it (except Chinnu of course). Though this was very much like what I might have already done, the different shape and few extra ingredients changed the whole concept.

I baked it during the weekend and there was so much demand to make it again and again. My kids love Pizzas or atleast I think they love the cheese, pizza kinds. I tried so hard to convince Chinnu to eat. Though he eats Pizzas, seeing so many other stuff sprinkled on top, he refused. Which was what the other two were waiting. 

I had to pull Hubby dear to have his share as it was in a dire situation of getting disappeared! I was so happy when he said he loved it too and wanted more. So I might be using the 30 Min dough recipe and try this again.

I was feeling sad that I could not even send this across to parents for tasting. I will surely be baking this again for another round of pizza sticks.

I took the idea of this twisted sticks from here and went about doing it in my own way that my kids will love. I should be roasting some garlic next time and try this again. 

The final act of sprinkling some salt and red chili flake is must here as you will alternatively feel those tastes as you bite in. In some of the sticks, the cheese oozed out, I could have avoided that by rolling over a square shape and sealing it better. I felt over all the oozed cheese with salt on it tasted great!
Anyway I am so glad that I am close this week's theme with a delicious snack. Do try this out.

Next week will be focusing on bakes with Egg Substitutes. Of course all my cakes are eggless with some substitute or the other. However I am trying to focus on the combination and science behind each combination on how it works. I still have three to bake. Hoping to get it done soon.






Roasted Garlic Twisted Pizza Sticks

Ingredients Needed:

For the Pizza dough:

All purpose flour - 2 cups
Salt - 1 tsp
Sugar - 1/2 tsp
Olive oil - 1 tbsp
Instant Yeast - 1 tsp
Water - 2/3 cups

For the Topping:

Garlic - 10 cloves
Butter - 2 - 3 tbsp
Italian Seasoning - 2 tbsp

Other ingredients

Mozzarella and Cheddar Cheese, grated - 1 & 1/2 cup
Red Chili flakes - 2 tbsp
Salt for sprinkling
Olive Oil - 2 -3 tbsp for brushing.
Pepper powder - 1 tsp

How to make the Roasted Garlic Twisted Pizza Sticks

For the topping

Heat a non stick pan with butter, add crushed garlic and saute well. Season with salt and Italian seasoning. Keep it aside.

For the Dough

In a mixing bowl, take the flour along with all the other ingredients and knead to a soft dough. Cover with cling wrap and let it double. It took me about 45 mins.

Punch down and dust well. Divide into 3 equal balls. Roll out each ball to a cicle or square.

For Making the Twisted Pizza Sticks

On one side of the disc, spread the garlic butter, top with grated cheese, sprinkle pepper and red chili flakes.

Cover the other non coated dough over this and firmly seal all over the sides. 

using bread cutter, cut out strips of 1 inch. 

Take each strip and twist it around as shown in the picture.

Place on a greased baking tray. 

Pre heat the oven at 185 C and bake the pizza sticks for 15 mins.

Remove, spread the olive oil all over the sticks and sprinkle little salt and red chili flakes over it. Bake it again for 5 mins.

Wait for it to cool down before you dig in!


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